Chimichurri Recipe

Ingredients:

• 2 cups parsley, finely chopped
• 2 Tbsp finely minced red onion
• 1 Tbsp finely minced garlic (see Cook’s Tip)
• 2 tsp dried oregano
• 1 tsp kosher salt
• 2 Tbsp red wine vinegar
• 1/2 cup Metropolitan Market Extra Virgin Olive Oil
• Crushed red pepper flakes

Directions:

1. Place parsley, onion, garlic, oregano, and salt in a bowl. Stir to combine.
2. Add vinegar, olive oil, and a pinch of red pepper flakes. Stir; taste and adjust seasoning as needed.
3. Cook’s Tip:
4. To achieve finely minced garlic, sprinkle salt over coarsely chopped garlic and then continue chopping. The salt helps to absorb moisture, prevent stickiness, and create more friction, producing a finer end result.
5. Leftover chimichurri can be stored in the refrigerator for a few days, but we recommend that you return it to room temperature before using.